Creamy Pasta Primavera
Creamy Pasta Primavera
Cashews are delightful and one of my favorite snack. Have you tried making a creamy sauce for your penne out of them? Not yet? Well follow this recipe of mine and enjoy the delicious slight sweetness of the cashews with your pasta.
- 1/2 cup raw cashews
- 1 cup oat milk (plus additional as needed)
- 2 tsp lemon juice
- 1/2 tsp salt
- 1/4 tsp onion powder
- 3 carrots (peeled and sliced into ¼-inch thick rounds)
- 1 cup fresh peas
- 4 ounces pasta of your choice
- 1 tbsp olive oil
- 2 garlic cloves (crushed)
- Cook the pasta according to the package directions
- While the pasta is cooking, steam the carrots for 3 minutes
- Add the peas and steam until both are tender
- Place the cashews in your blender with the almond milk, 2 tsp lemon juice, 1 tsp salt, and onion powder
- Puree until smooth
- Heat the olive oil in a large sauté pan over medium heat
- Add the garlic and sauté for 1 minute
- Pour the cashew cream into the pan
- Bring to a low bubble, while constantly whisking until it thickens to your desired consistency, usually 1 to 2 minutes
- If it thickens too much, add splashes of milk to thin
- Season to taste with additional salt
- Add the cooked pasta and vegetables, and stir to distribute the ingredients